I use foxtail millet often at home – a great gluten free grain for upma, sub for broken wheat grain or quinoa. This time, I wanted some colour to I cooked the millet with a pinch of turmeric powder, some garlic cloves and ginger to infuse some flavour and then tossed with fresh salad leaves, an avocado, some other complements that depend on your fridge. The dressing is the perfect Indian summer one – fresh mangoes pulped down, with olive oil (extra virgin), salt, pepper, coriander leaves, honey and lastly – some spicy ginger juice squeezed out of the gratings, that eventually get thrown into the millet cooking pot!
This, like all other salads, is flexible in which you can add nuts, seeds, other fresh items like peppers, olives, jalapeno, tofu, paneer, cheese (imagine a burrata or goat cheese!)… you get the gist!
Happy SUMMER!!!
The Recipe
Serves
Ingredients
- Ingredients
- Millet:
- 20g uncooked foxtail millet
- 1 tsp grated ginger
- 1 cloves garlic
- pinch of turmeric
- ½ tsp salt
- water
- Salad:
- 100g lettuce
- avocado slices
- spring onions
- cucumbers
- pumpkin seeds
- Dressing:
- ½ mango, crushed / pulped
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1-2 tsp honey
- 10-15 leaves of coriander chopped
- 1 tsp juice of ginger
Instructions
- Millet:
- Soak the millet in double the amount of water for 2 hours or so
- Drain the water out
- Place the millet in a cooking pot with same amount of water again, with the salt, garlic cloves, turmeric, grated ginger
- Cook for 20 minutes until cooked through, and with a fork fluff it up!
- Dressing:
- Whisk all the items together and set in the refrigerator until ready to serve
- Salad:
- Wash and dry the lettuce
- Toss all the items together with dressing and serve
